Gingered Spaghetti Salad Recipes

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ASIAN SPAGHETTI SALAD WITH SESAME GINGER DRESSING



Asian Spaghetti Salad with Sesame Ginger Dressing image

The sweet and savory sesame ginger dressing on this Asian spaghetti salad is easy to whip up in just two minutes and will have you coming back for more!

Provided by Tiffany

Categories     Salad

Time 15m

Number Of Ingredients 15

8 ounces spaghetti noodles
1 cup thinly sliced cabbage ((I used a combination of purple and green))
2 green onions (chopped)
1 avocado (thinly sliced)
¼ cup shredded carrots
½ cup shelled edamame
2 tablespoons sliced almonds
sesame seeds (for topping)
½ cup oil
¼ cup rice vinegar
3 tablespoons low sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced garlic
½ teaspoon ground ginger
1 teaspoon sesame oil

Steps:

  • Whisk together all dressing ingredients. Boil spaghetti noodles til tender, drain and set aside.
  • Combine spaghetti, cabbage, green onions, avocado, carrots, edamame, and almonds. Add dressing to taste, toss to coat, and sprinkle with sesame seeds and serve or cover and chill for 1-3 hours before serving.

Nutrition Facts : Calories 428 kcal, Carbohydrate 37 g, Protein 9 g, Fat 28 g, SaturatedFat 3 g, TransFat 1 g, Sodium 277 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

GINGERED SPAGHETTI SALAD



Gingered Spaghetti Salad image

We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. -Cindy Heinbaugh, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) whole wheat spaghetti
1 cup frozen shelled edamame
1 teaspoon minced fresh gingerroot
1 cup reduced-fat sesame ginger salad dressing
3 cups cubed cooked chicken breast
1 English cucumber, chopped
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1 small red onion, finely chopped
3 green onions, sliced

Steps:

  • Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing., In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.

Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 431mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.

GINGER GARLIC LINGUINE



Ginger Garlic Linguine image

While this recipe's ginger sauce was designed for pasta, it's also good over green beans, pierogi or salmon. I've often tripled the sauce, then frozen the extra so I can whip this dish up even faster on busy nights.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

12 ounces uncooked linguine
4 green onions, finely chopped
2 tablespoons minced fresh gingerroot
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed
2 teaspoons minced garlic
1/4 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 359 calories, Fat 18g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

GINGER-MISO PASTA SALAD



Ginger-Miso Pasta Salad image

No mayo alert! This pasta salad takes inspiration from spring rolls with edamame, carrots, and bell peppers. The dressing is a savory combination of miso, ginger, soy, and sesame. This salad gets better as it sits, making it perfect for picnics.

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 17

Kosher salt
1 pound cavatappi pasta
3 cups broccoli florets
2 Persian cucumbers, sliced in half, then into 1/4-inch-thick half-moons
1 red bell pepper, diced
1 cup frozen shelled edamame, thawed
1/2 cup shredded carrot
3 tablespoons chopped fresh chives
1 tablespoon toasted sesame seeds
3 tablespoons yellow miso paste
3 tablespoon grated ginger
2 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • For the salad: Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until al dente. Add in the broccoli and cook for 1 minute more. Drain and set aside.
  • Meanwhile, make the dressing. Add the miso paste, ginger, lime juice, soy sauce, canola oil, vinegar, sesame oil, and sesame seeds to a mason jar, cover and shake to emulsify. Set aside.
  • Add the cucumbers, bell peppers, edamame, and carrots to a large bowl. Add in the warm pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.

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